What To Know
- Indulge in the tantalizing flavors of the Philippines with our step-by-step guide on how to cook orange chicken panlasang pinoy.
- To make the dish spicier, add a pinch of chili powder or red pepper flakes to the marinade.
- With its perfect balance of sweet, savory, and tangy flavors, this dish is a testament to the vibrant and flavorful cuisine of the Philippines.
Indulge in the tantalizing flavors of the Philippines with our step-by-step guide on how to cook orange chicken panlasang pinoy. This beloved dish combines the tangy sweetness of oranges with the savory richness of chicken, creating an unforgettable culinary experience.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup orange juice
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated orange zest
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Marinate the Chicken: In a large bowl, combine the chicken, cornstarch, soy sauce, sesame oil, ginger, garlic powder, and black pepper. Mix well to coat the chicken evenly. Marinate for at least 30 minutes or up to overnight.
2. Prepare the Orange Sauce: In a separate bowl, whisk together the orange juice, honey, brown sugar, rice vinegar, and orange zest. Set aside.
3. Fry the Chicken: Heat a large skillet over medium heat. Add the marinated chicken and cook until golden brown and crispy on all sides. Remove the chicken from the skillet and set aside.
4. Make the Sauce: Pour the orange sauce into the same skillet. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the sauce has thickened.
5. Return the Chicken: Add the fried chicken back to the skillet and coat it with the orange sauce. Cook for 2-3 minutes, stirring occasionally, until the chicken is heated through and the sauce is evenly distributed.
6. Garnish and Serve: Sprinkle with green onions and fresh cilantro (if desired). Serve hot over rice or noodles.
Tips:
- For a crispier chicken, double the amount of cornstarch in the marinade.
- If you don’t have orange juice, you can use pineapple juice or apple juice instead.
- To make the dish spicier, add a pinch of chili powder or red pepper flakes to the marinade.
- Serve with a side of steamed vegetables or a refreshing salad.
Variations:
- Sesame Orange Chicken: Add 1 tablespoon of toasted sesame seeds to the marinade.
- Spicy Orange Chicken: Add 1 teaspoon of Sriracha sauce to the orange sauce.
- Honey Garlic Orange Chicken: Replace the brown sugar in the orange sauce with 1/4 cup of honey.
Health Benefits:
- Oranges are rich in vitamin C, which boosts immunity and protects against cell damage.
- Chicken is a lean protein source that provides essential amino acids.
- Garlic has antibacterial and antiviral properties.
- Ginger aids digestion and reduces inflammation.
Recommendations:
Mastering the art of orange chicken panlasang pinoy is a culinary triumph that will delight your taste buds and impress your loved ones. With its perfect balance of sweet, savory, and tangy flavors, this dish is a testament to the vibrant and flavorful cuisine of the Philippines.
Answers to Your Most Common Questions
1. Can I use frozen chicken for this recipe?
- Yes, but make sure to thaw the chicken completely before marinating.
2. How do I store the leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
3. Can I make this dish ahead of time?
- Yes, you can marinate the chicken and prepare the sauce up to 24 hours in advance. When ready to serve, simply fry the chicken and combine with the sauce.
